Juicy, smoky, and packed with bold spices, Adana Kebab is a game-changer for any meat lover. This Turkish classic features perfectly seasoned ground lamb, shaped onto skewers and grilled to perfection. Every bite is a balance of rich flavors, aromatic spices, and a slightly charred, irresistible finish.
Trust me, once you try making this at home, you’ll never go back to store-bought kebabs again!
Why You’ll Love Adana Kebab
Authentic & Flavorful: A taste of Turkey right in your kitchen, packed with rich, aromatic spices.
Easy to Make: Simple ingredients, quick prep, and a short cook time.
Perfect for Grilling: Get that irresistible smoky flavor on a charcoal grill or stovetop grill pan.
Customizable: Adjust the spice level or swap the meat to fit your taste.
Crowd-Pleaser: Whether for a family dinner or a backyard barbecue, these kebabs always impress!
Ingredients in Adana Kebab
This recipe is all about bold, simple flavors coming together.
Ground Lamb: The star of the dish, known for its rich and juicy texture. Beef can also be used, but lamb gives it that authentic taste.
Red Bell Pepper: Finely minced for moisture and a hint of sweetness.
Garlic & Onion: Essential for depth of flavor and tenderness.
Paprika & Red Pepper Flakes: Bring that signature warmth and spice.
Cumin & Sumac: Traditional spices that add an earthy, tangy kick.
Salt & Black Pepper: Simple but necessary to enhance the flavors.
Olive Oil: Helps keep the meat juicy and prevents sticking on the grill.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break down the steps to create this Turkish delight:
Prepare the Meat Mixture: In a large bowl, combine the ground lamb, finely chopped red bell pepper, minced garlic, onion, and spices. Mix everything thoroughly until well incorporated.
Shape the Kebabs: Wet your hands and take a portion of the meat mixture. Form it around metal or wooden skewers, pressing gently to ensure it sticks. Keep them slightly flattened for even cooking.
Chill the Kebabs: Place the skewers in the fridge for at least 30 minutes. This helps them hold their shape while cooking.
Preheat the Grill: If using a charcoal grill, get the coals nice and hot. For a stovetop grill pan, heat it over medium-high heat and brush lightly with oil.
Grill to Perfection: Cook the kebabs for about 4–5 minutes per side, turning occasionally, until they are charred on the outside and cooked through.
Rest & Serve: Let the kebabs rest for a few minutes before serving. This helps keep them juicy!
How to Serve Adana Kebab
Pair these flavorful kebabs with classic Turkish sides for a full meal experience:
- Warm Pita or Lavash: Wrap the kebabs in soft flatbread for a traditional touch.
- Fresh Salad: A simple tomato, cucumber, and red onion salad with lemon dressing complements the richness of the kebabs.
- Yogurt Sauce: A dollop of garlic-infused yogurt adds a cooling contrast.
- Grilled Vegetables: Charred peppers, zucchini, or eggplant make a great side.
- Rice Pilaf: A fluffy, buttery rice pilaf is perfect for soaking up all the flavors.
Additional Tips
Use High-Quality Meat: The better the lamb, the juicier and more flavorful your kebabs will be.
Don’t Skip the Chilling Step: It helps the meat stick to the skewers and hold its shape.
Adjust the Spice Level: Love heat? Add more red pepper flakes. Prefer mild? Reduce the spice.
No Grill? No Problem! These kebabs can be cooked in a cast-iron skillet or baked at 400°F (200°C) for about 20 minutes, flipping halfway through.
Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
FAQ Section
Q1: Can I use ground beef instead of lamb?
A1: Yes! While lamb is traditional, beef works well too. Try a mix of both for extra flavor.
Q2: How do I make this dish less spicy?
A2: Reduce or omit the red pepper flakes and use sweet paprika instead of hot paprika.
Q3: Can I make Adana Kebab ahead of time?
A3: Absolutely! Prepare the meat mixture and shape the kebabs in advance, then refrigerate until ready to grill.
Q4: What’s the best way to reheat leftovers?
A4: Reheat gently on a grill or stovetop pan over low heat to avoid drying out the meat.
Q5: Can I freeze Adana Kebab?
A5: Yes! Shape the kebabs and freeze them raw. When ready to cook, thaw in the fridge overnight before grilling.
Q6: What kind of grill works best?
A6: A charcoal grill gives the best smoky flavor, but a gas grill or grill pan works too.
Q7: What’s the difference between Adana Kebab and Kofta Kebab?
A7: Adana Kebab is spicier and made with lamb, while Kofta Kebab often includes beef and different spices.
Q8: How do I get that authentic charred flavor?
A8: Using a charcoal grill or adding a little smoked paprika to the meat mixture can enhance the smoky taste.
Q9: What should I drink with Adana Kebab?
A9: A cold Ayran (Turkish yogurt drink) balances the spices beautifully. For something stronger, a dry red wine pairs well.
Q10: Can I cook this in the oven?
A10: Yes! Bake at 400°F (200°C) for about 20 minutes, turning halfway through for even cooking.
Final Thoughts
Making Adana Kebab at home is easier than you think, and the results are absolutely worth it. With its bold spices, juicy texture, and smoky finish, this dish is a must-try for anyone who loves Middle Eastern flavors.
Print
Adana Kebab
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: Turkish
Description
Adana Kebab is a famous Turkish dish known for its rich, smoky, and spicy flavors. Made with minced lamb or beef, mixed with aromatic spices and shaped onto skewers, this grilled delight is perfect for a healthy dinner recipe or a high-protein meal. Serve it with warm pita, fresh salad, or fragrant rice for a complete and satisfying dish.
Ingredients
For the Kebab:
- 1 lb (450g) ground lamb (or beef)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tbsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp finely chopped parsley
- 1 tbsp olive oil
For Serving:
- Warm pita or flatbread
- Grilled tomatoes and peppers
- Yogurt sauce or tzatziki
- Fresh parsley and lemon wedges
Instructions
- Prepare the Meat Mixture: In a bowl, mix ground lamb (or beef) with grated onion, garlic, red pepper flakes, cumin, paprika, coriander, salt, black pepper, and chopped parsley. Knead the mixture for a few minutes until well combined.
- Shape the Kebabs: Divide the mixture into equal portions and mold each portion around a skewer, shaping it into a long, thin kebab.
- Chill (Optional): Refrigerate the skewers for 30 minutes to help them hold their shape.
- Cook the Kebabs:
- Grill: Preheat the grill to medium-high heat and cook the kebabs for 8-10 minutes, turning occasionally until charred and cooked through.
- Oven: Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway.
- Serve: Plate the kebabs with pita, grilled vegetables, and yogurt sauce. Garnish with parsley and lemon wedges.
Notes
- For an authentic touch, use metal skewers and cook over an open flame.
- Adjust spice levels based on preference.
- Serve with a side of bulgur or rice for a complete meal.
Nutrition
- Serving Size: 1 kebab (¼ of recipe)
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg